This recipe is from Daniel Galmiche's brilliant "French Brasserie Cookbook" and whilst its a simple dish it does need to be cooked with some care.
So for the first time at least, stick to the recipe. This is a spectacular dish a beautiful marriage of flavours and a recipe I whole heartedly urge you to try.
Pre heat your oven to 180c. Put the zest and juice of a lemon in a bowl with a couple of tbsp of Olive Oil and add your Jointed Rabbit, season with Salt and Pepper and let it marinate for 5 minutes.
Reduce the liquid for around 5 minutes until it is slightly syrupy and coats the back of a spoon. Add a 500ml of Chicken Stock, I had added the heart liver and head of the Rabbit to a Chicken stock to get more Flavour, and poured it through a sieve into the casserole dish with a couple of sprigs of fresh Thyme bring to the boil and put in the oven 30 to 35 minutes.
Pour the sauce over the Rabbit and serve with some Chopped Parsley and a buttered Spinach